Meatless March: can I do it?
March 3, 2012
I think I love meat too much to permanently give it up. And now that I’ve made the decision of conscience to go organic, free-range, and local, I feel better about the animals I eat. Nevertheless, inspired by others who were talking about it earlier this week, I have decided to join in Meatless March (except for a couple of prior dinner commitments which will involve meat).
I like plenty of non-meat proteins—cheese, beans, tofu, quinoa, nuts, olives, to name a few that I can think of off the top of my head—and this won’t really be that different from how I eat normally. I was, however, kind of funny at the co-op tonight how much I really wanted to buy some meat just because I knew I couldn’t. Because I couldn’t and because I was shopping hungry. So I compromised with a veggie frozen pizza that looked delicious with its roasted eggplant and zucchini slices. And a small serving of macaroni and cheese from the hot bar that was a little past its prime but sang a tempting song to my rumbling tumbly.
I’ll check in weekly with what I’ve been eating. Tomorrow I can start making stuff myself for a more balanced approach. Stay tuned!
Thursday (yesterday):
breakfast: sesame bagel, honey-walnut cream cheese, orange.
lunch: fresh mozzarella salad with romesco, Caprese panini, potato chips
supper: leftover sausage frozen pizza, orange
Friday (today):
breakfast: waffles, butter, syrup
lunch: falafel sandwich, chocolate cake
supper: macaroni & cheese, veggie frozen pizza, orange
A week of Christmas: preparation
December 19, 2011
I don’t know why, but my parents’ impending Christmas visit seems like it will be twice the usual length. In reality, it’s only twenty-four, perhaps thirty-six, hours longer than normal. Nevertheless, today I made an ambitious menu and appropriately raided the grocery store.
I spent $130. I don’t spend this much on groceries in a month. (Bad panorama, but it shows everything except the dozen and a half eggs.)
A little of it goes toward my breakfasts (eggs and whatever), three lunches (Greek Salad with Sardines), and three suppers (my refried bean pizza staple) in this upcoming week. A little more went into another incarnation of the delicious Tex Mex Soup that I invented a few weeks ago, which I’ll offer up at the office potluck we’re having on Tuesday.
For my parents’ visit (they arrive Friday for supper and will leave Tuesday), I have put myself on the following ambitious cooking schedule.
Friday:
Lunch: Vegetable Soup (I’ll eat a little, we’ll have the rest for subsequent lunches)
Dinner: Sweet and Sour Pork (looks delicious but will be challenging for my traditionally-eating parents)
Saturday:
make: Cherry Pie (my mom and I like pecan pie, but my dad likes fruit pies and this cherry pie is outstanding, and I’m in the mood to make it.)
Dinner: Sausage and Mushroom Strata (my mom loves this and it’s easy to make)
Sunday:
Dinner: Turkey (I decided to go easy, since I’m doing so much during these few days); Butternut Squash Gratin; roasted Brussels sprouts; salad; cherry pie
Monday:
Leftovers 🙂
I will follow up with photos of the completed dishes and meals.
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